To start the preparation of Ulundogorai, cook the rice and launch the rice in separate cereals on a flat plate.
Heat 2 tablespoons of oil, brown URAD Dal, Chillies and fry over medium-low heat up to golden brown. Add the pepper grains towards the end and turn off the flame. Cool completely and grind in the grinder.
In a non stick pan, heat the oil. Mustard seeds spotter, asofoetida, curry leaves. Fry the anacardi and 1/2 teaspoon of URAD from the up to Golden Brown. Immediately add the spice powder, salt and mix well. Turn off the heat, add the rice and mix well. Add salt and season the salt and spices.
Add the GHI once the rice is mixed with Masala.
Serve the hot ulundogorai, as it is either with Lauki Raita and Papad.
